Shrimp Scampi Rolls

I love shrimp scampi.  I came across this recipe in this month's Food Network magazine and adapted it some and here are my results. 

This is the perfect summer afternoon lunch.  Crisp butter crunch letter, soft top split buns, and lots of garlicky shrimp are a great combination!

6 top-split hot dog buns 

8 T. unsalted butter, divided

5 cloves garlic, minced, divided (the equivalent of 3 t.)

2 T. extra virgin olive oil

1 1/24 pounds medium shrimp, peeled and deveined

1/4 cup dry white wine

1 t. grated lemon zest, plus 2 T. lemon juice

1/4 - 1/2 t. dried red pepper flakes

2 T. chopped fresh parsley

butter lettuce leaves for serving

Spread 2 T. butter on the buns.  Heat a large non-stick skillet over medium heat. Add the buns and toast until golden brown, about 2 - 3 minutes.  Remove to a plate.

Heat 1 T. olive oil in the skillet over medium-high heat.  Add 2 T. butter and 1 t. minced garlic.  Add half of the shrimp in a single layer.  Lightly salt.  Let the shrimp cook about a minute and transfer to a plate along with any juices in the pan.  

Repeat with the remaining 1 T. olive oil, another 2 T. of butter, and 1 t. garlic.  Add the shrimp, lightly salt, and cook for about a minute.  As with the first batch, transfer to a plate along with the pan juices.

Add the wine, lemon zest, and juice and red pepper flakes to the skillet; carefully pour in any juices from the plate of shrimp.

Cook over medium-high heat until reduced to about 1 T., 1 - 2 minutes.  Return the shrimp to the skillet and cook, stirring until cooked through, 15 - 30 seconds.  Remove from heat and stir in the remaining butter and garlic.  Add parsley.  Season with salt.  

Line each bun with the lettuce leaves and fill with the shrimp.  Drizzle with some of the pan juices.  Serve with lemon wedges.

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